Palatability and suitability for blending of low-amylose rice of seven cultivars.

摘要

Low-amylose rice (7 cultivars) was investigated in terms of its palatability and suitability for blending. Palatability, and stability of palatability over different production years, varied with rice cultivar. The palatability of inferior rice was improved by blending with low-amylose rice. The greatest improvement in palatability was obtained by blending rice evaluated as inferior (the base variety) with a low-amylose rice at a blending ratio of 50%; however, the palatability of the blended rice was still inferior to that of cv. Koshihikari. When the base variety was superior in palatability, blending with a low-amylose rice improved the palatability to a level equivalent to that of cv. Koshihikari, and the best blending ratio was 25%. Palatability of the blended rice showed greater variation with the blending ratio than with the cultivar, suggesting that the palatability of blended rice is more affected by blending ratio than by genetic background.